I asked my nephew, Lucas, what recipe he wanted to help me create and boy did he choose a great one!
Rocky Road is a classic, mix it into a cheesecake and It. Is. HEAVEN.
We made a simple rocky road base, topped it with a no bake coconut-raspberry cheesecake filling and dressed it with all the goodies you find in a great rocky road – marshmallows, pistachios, raspberries, chocolate. And of course, added some whipped cream into the mix.
This No bake Rocky Road Cheesecake is a new family favourite and what’s even better is Lucas can make it for me!
What You Will Need
For the Base
400g dark chocolate, melted
125g Ginger Nut biscuits, crushed
1 ½ cup marshmallows
½ cup glace cherries
½ cup roasted almonds
For the Filling
¼ cup boiling water
2 tsp. gelatine granules
500g cream cheese
2/3 cup sugar
1/3 cup desiccated coconut
3 tsp. vanilla extract
½ cup thickened cream
125g fresh raspberries
For the Topping
80g dark chocolate, melted
300ml thickened cream whipped
mini marshmallows
2 tbs. pistachios
How To Make It
Step One: Grease an 8″ spring form tin.
Step Two: Mix together melted chocolate, Ginger Nut biscuits, marshmallows, glace cherries and almonds and press into tin. Refrigerate while making the filling.
Step Three: Mix together the boiling water and gelatine powder, set aside until gelatine dissolves.
Step Four: In a bench mixer, beat together cream cheese, sugar, coconut and vanilla until light and fluffy.
Step Five: With the mixer on LOW, slowly add the cream until just combined.
Step Six: Fold in the raspberries.
Step Seven: Pour filling onto the base and refrigerate for at least 6 hours until set.
Step Eight: Top with whipped cream, mini marshmallows, raspberry lollies and pistachios.
Step Nine: Drizzle cheesecake with melted dark chocolate
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